The secret to keeping the potatoes crispy is the type of oil used, keeping the temperature of the oil high, and using egg whites rather than whole eggs in the recipe.
Potato pancakes can be made small as appetizers or larger to serve with a main course. To make smaller pancakes use a fork to drop the potato mixture into the hot oil and spread it carefully to get jagged edges.
For the applesauce, cooking the apples with the skins on gives it a pretty pink colour. Most apples are sweet enough without adding sugar, although sugar can be added if a sweeter flavour is required.
Potato Pancakes
4 medium Burbank russet or Yukon Gold potatoes, peeled 1 small white onion, peeled and minced 15 ml (1 tbsp) snipped chives or green onions 2 egg whites, beaten 40 ml (3 tbsp) all-purpose flour 2 ml (1/2 tsp) baking soda Salt and pepper to taste Safflower or Canola oil for fryingGrate the potatoes and put immediately in a large bowl of cold water to keep them from discolouring. Before using, drain the potatoes well and spread on paper towelling to remove any excess moisture.
In a medium-sized bowl mix the onion, chives, egg whites, flour, baking soda, and salt and pepper together. Add the potatoes to the onion mixture with a fork.
Preheat .5-cm (1/4-inch) of oil in a large frying pan until hot, about 180º C (350º F). Place large spoonfuls of the potato mixture into the hot oil, keeping the temperature of the oil constant. Press down on the pancakes with a fork to flatten the centres.